Directions

Place the yeast and warm water in a large bowl. Stir with a fork todissolve the yeast and allow it to stand for about 3 minutes.

Whisk the unbleached flour, cocoa powder, the remaining 1/3 cup sugar andthe salt together in a medium bowl. Set them aside.

Using your hand, stir the coffee, the egg yolk, and the butter into thedissolved yeast. Gradually add the flour mixture, stirring until a shaggymass forms and all of the flour is moistened.

Move the dough to a lightly floured surface and knead for about 7 to 8minutes, until it is silky smooth and elastic. This dough should be niceand moist, so add flour sparingly as you work. Shape the dough into a looseball cover it with plastic wrap and let it rest for about 10 minutes torelax the gluten strands.

Flatten the dough and stretch it gently with your fingers to form arectangle about an inch thick. Spread the peanut butter chips evenly overthe rectangle. Fold the dough into an envelope and knead gently for 2 to 3minutes, until the chips are well distributed. The dough should be soft,smooth, and springy. If the dough resists, let it rest for 5 minutes andthen continue kneading it. Some of the chips may pop out of the dough, butthey can easily be incorporated again after the first rise when the doughhas softened.

Shape the dough into a loose ball and place it in a lightly oiled bowl.Turn to coat the top of the dough with oil, and cover the bowl tightly withplastic wrap. Let rise at room temperature (75 to 77 degrees F) until thedough has doubled in volume, about 2 hours.

Line two 12 by 17-inch baking sheets with parchment paper. Gently pour thedough onto the floured work surface pressing any loose chocolate chips intodough. Flour your hands lightly divide the dough into 12 equal pieces (eachweighing about 2 1/2 ounces). Shape the pieces into rolls and place 6 oneach prepared baking sheet leaving several inches between the rolls so theywon't grow together as they rise. Cover them loosely with oiled plasticwrap and let them rise at room temperature until doubled in volume, about 45 minutes to 1 hour.

While the bread is proofing make a cornstarch wash: Put the cold water in asmall saucepan and whisk in the cornstarch. Bring to a boil, stirringfrequently until it thickens. Remove from the heat and cover to keep a skinfrom forming. Set aside to cool.

About 15 minutes before you're ready to bake, place one oven rack in thetop third of the oven, and another in the bottom third, and preheat theoven to 400 degrees F.

When the buns have doubled, use a pastry brush to paint them with a thincoating of the cornstarch wash. Brush gently so you don't deflate them.Place one pan on each oven rack. Using a plant sprayer, immediately mistthe top and sides of the oven 6 to 8 times and quickly close the oven door.Repeat this misting procedure two more times at 1-mintue intervals.

Bake for 10 minutes, then reduce the oven temperature to 350 degrees F androtate the pans from top to bottom and front to back to ensure even baking.Bake for 10 to 15 minutes longer, or until the tops of the buns feel firmbut not hard when you press them slightly, and the bottoms are very lightlybrowned. These rolls should have a thin soft covering, not a hard crunchycrust. Remove from the oven and use the pastry brush to paint the top ofeach bun quickly and evenly with the cornstarch wash. Transfer the rolls toa rack and allow them to cool before serving. These are best eaten the daythey are baked. BAKER'S DOZEN AMY SCHERBER SHOW #BD1A54